Biscuit taco casserole

Yield: 1 Servings

Measure Ingredient
1 Jar Taco sauce; (16 oz)
1 can Refrigerated buttermilk biscuits, (12 oz)
4 ounces Shredded sharp cheddar cheese
4 ounces Shredded mozzarella cheese
1 can Sliced ripe olives; (2.25 oz) drained
½ pounds Lean ground beef
¼ cup Chopped red bell pepper
¼ cup Chopped green bell pepper
1 can Mushrooms; (4 oz) drained

Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuit with ½ of the cheddar cheese, ½ of the mozzarella and the olives. Mix gently. Bake at 400 degrees for 15-18 minutes or until bubbly. Meanwhile, in a large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is browned; drain.

Sprinkle remaining ½ cup Cheddar cheese and mozzarella over mixture in casserole; top with ground beef mixture. Bake 5-7 minutes more or until mix bubbles vigorously around edges. 8 servings.

NOTES : Notes:

Posted to recipelu-digest Volume 01 Number 175 by "lbrandau" <lbrandau@...> on Oct 28, 1997

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